Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
- In a separate large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the egg, then stir in the molasses and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. If the dough is sticking, add a little more flour.
- Use gingerbread man cookie cutters to cut out shapes. Transfer the cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl, combine the powdered sugar and meringue powder.
- Gradually add the warm water, one tablespoon at a time, beating with an electric mixer until the icing is smooth and forms stiff peaks.
- Divide the icing into separate bowls if you want to use different colors. Add gel food coloring to each bowl and mix well.
- Transfer the icing to piping bags fitted with small round tips.
- Outline the edges of each cookie with a slightly thicker icing.
- Thin the remaining icing with a few drops of water until it reaches a smooth, flowing consistency. Flood the outlined areas with the thinned icing. Use a toothpick or scribe tool to pop any air bubbles and spread the icing evenly.
- Once the flood icing has set (about 30 minutes to an hour), add details like buttons, eyes, smiles, and intricate patterns using the thicker outlining icing.
- Add sprinkles while the icing is still wet.
- Allow the decorated cookies to dry completely for several hours, or preferably overnight, before stacking or storing them.
Notes
Chill the dough thoroughly to prevent spreading. If cookies burn easily, lower the oven temperature by 25 degrees. Store decorated cookies in an airtight container at room temperature, layering with parchment paper. Undecorated cookies can be frozen for up to 3 months. For flavor variations, add citrus zest, different spices, cocoa powder, or chopped nuts. You can also create sandwich cookies with cream cheese frosting or Nutella.